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Israeli Salad Recipe
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2 md Cucumbers 1/2 c Green pepper; chopped 2 c Shredded lettuce; 2 tb Green onion; finely chopped 3/4 c Carrot; grated or shredded 2 tb Fresh parsley; finely -chopped 1 c Tomato; fresh diced 1/4 c Radish; 1 tb Vegetable oil; 3 tb Lemon juice; fresh 1 ts Salt; 3/4 ts Coarsely ground pepper; Pare cucumber, halve lengthwise, and discard seeds and center pulp. Dice cucumber flesh and measure 2 cups. Combine all ingredients in a large bowl; toss until well mixed. Serve immediatly. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE CHO: 7g; PRO: 1g; FAT: 3g; CAL: 51 Low-sodium diets. Omit salt Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. And Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master
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